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Fish Ta lesMay 2014Morimoto,Texas TunaAlaska SeafoodWild Seafood from the Last FrontierChef Masaharu Morimoto entertained and delighted attendees atseveral events in Texas during themonth of April, as he filleted awhole Tuna at the Toyota event,provided by Samuels & SonSeafood and served up freshsashimi to the crowd.Chef Morimoto had the fishshipped directly to Houston fromthe Samuels facility in Philadelphiafor the big event this past Aprilwhere guests enjoyed an unforgettable experience watching the IronChef work his talents on the fishand serve them sashimi, as fresh asit gets.Chef Morimoto is known tomillions as the star of Iron Chef andIron Chef America. He’s gainedpopular and critical acclaim for hisintegration of Western andJapanese ingredients. He is executive chef of restaurants throughoutthe country including MorimotoPhiladelphia, Morimoto New York,Wasabi by Morimoto and more.Along the 34,000 miles of coastline and wilderness, Alaska fishermen have a rich tradition ofrespect for the waters in which they fish. Alaskais also the only state in the U.S. with sustainability written into its constitution. The fishingindustry is more than a career for thousands offamilies it’s a way of life. The responsiblefishing way of life Alaskans embrace providesus world famous, Wild Alaska Seafood that weall have come to love. This is the perfect time ofyear for fresh Alaska Seafood.Wild Alaska Salmon season begins at the sametime as grilling season, it’s so perfect! Thanks toeffective management practices, Wild AlaskaSalmon are the only Salmon to earn a “Best”rating by the Monterey Bay Aquarium’s SeafoodWatch list. Also known as “Chinook Salmon,”King Salmon is loved for its color, high oilcontent, firm texture and succulent flesh. Weall await the exciting time of year whenSockeye Salmon begin making their way upbeautiful rivers such as the rapid flowingCopper River. Sockeye Salmon has a rich flavorand unmistakable, deep red flesh which retainsits color throughout cooking. Coho Salmon,another amazing fish, has a fantastic firmtexture that makes for an amazing grilled dish.Wild Alaska Halibut has a reputation as theworld’s premium Whitefish and considered the“steak of seafood.” It’s also great on the grill.This delicious fish has a sweet, delicate flavoralong with a firm and flaky texture with snowwhite flesh. The list goes on touting Alaska’sworld famous Whitefish such as Cod, Pollock,Sablefish (Black Cod), Rockfish and more. Dedicated and passionate fishermen also catch Kingand Snow Crabs in the cold, deep waters of theBering Sea and Aleutian Islands. Everyoneloves King and Snow Crab clusters, legs andclaws for their sweet, rich flavor and tendertexture built for warm weather dining andgrilling as well.Sustainability is becoming more and moreimportant to your guests and they’re alwayslooking for variety. Alaska Seafood offersvarieties of succulent flavors and cookingpreparations with products that are wild andsustainable. That is why for over 40 Alaskancommunities, commercial fishing is an important tradition that creates 32% of the state’sworkforce and provides the U.S. over 50% ofthe nation’s seafood harvest. A world leader insustainable seafood, Alaska carefully regulatesand monitors all aspects of fishing to provideus exciting and tasty seafood for generations tocome.For more information on Alaska’s flavor andsustainability, please visit wildalaskaflavor.com
The Skuna BayKentucky DerbyCook OffThe Phillies home opener wasn’t the only exciting competitiontaking place in South Philadelphia on Tuesday, April 9th. Downthe street at Samuels & Son Seafood, three of the regions’ topchefs battled it out as part of the Skuna Bay Kentucky Derby CookOff.This year’s competitors were Chef Luke Venner, BLT Fish NYC, ChefCharles Vogt, The Mussel Bar & Grill at Revel Casino, AC andThomas Schoborg, PJ Clarkes in Washington D. C. They all hadtheir eye on the big prize, to make it to the final round and cookoff at the legendary Kentucky Derby for a full page, full color ad inthe national, Saveur Magazine and all the recognition that goeswith it.These skilled chefs started the competition off by filleting theirSkuna Bay Craft Raised Salmon to prepare their custom madedishes from scratch in front of their peers and a panel of distinguished judges. This panel consisted of highly esteemed andprofessional Chef Ian Knox of Washington D.C, Audra Neff, radioSamuelsandSonSeafood.comshow hostof “Philly Food Talk” and blogger personality andExecutive Chef Jorge Chicas, The Red Owl Tavern at Hotel Monaco,Philadelphia.After watching the chefs create their custom recipes and tastingall three dishes, the judges spent time deliberating to somehowpick a winner. In the meantime, attendees had a chance to enjoyhor d'oeuvres including Holy Grail Oysters. “Each dish wasdelicious and beautifully plated,“ said Audra Neff. Finally, thejudges announced Chef Charles Vogt of The Mussel Bar & Grill asthe winner. “I was so keyed in on being prepared for the competition,” said Chef Vogt. “After winning, it just feels awesome,” headded. The awesome win advanced Chef Vogt to the East SemiFinal Round where he once again will compete with anothergroup of brilliant chefs to create a dish using Skuna Bay Salmon.Samuels & Son Seafood regularly hosts events as part of ourongoing “Samuels Chef Series” that entertains chefs and restaurateurs throughout the region. Talk to your sales rep about our nextevent where you can personally learn more about products suchas Skuna Bay Salmon or the new, high salinity, Holy Grail Oysters.
Chef Rick Moonenrm seafood, RX Boiler RoomMandalay Bay, Casino - Resort,Las Vegas, NVBy Donna D’AngeloSamuels and Son had the pleasure of meeting with sustainableseafood pioneer and Top Chef Star Rick Moonen at the BostonSeafood Expo 2014. Owner of two restaurants at The Shoppes atMandalay Place in Las Vegas, rm seafood and RX Boiler Room, ChefMoonen briefly left his post to fulfill his new role as brand ambassador of True North Salmon. The brand True North is just one of theoptions found on his rm seafood “State of the Art SustainableSeafood” menu which reflects Moonen’s philosophy on responsiblesourcing. The CIA grad opened rm seafood with the intention ofcreating a relaxed fine dining atmosphere centered on a diverseselection of fish. The goal is to introduce customers to lesser knownspecies without bombarding them with too much information.Although he prepares his staff for questions from the most curiousof customers, the experience is all about the flavor.rm seafood offers casual dining in a spacious, contemporarysetting. A sushi and raw bar lines one end of the restaurant andfeatures signature offerings like the rm Dorade with fresno chili andRussian blackberry. The concept for rm seafood originated on theeast coast. Following his success as co-creator of Oceana and theGreek seafood restaurant Molyvos, he opened rm in New Yorkwhere he earned three stars from the New York Times for the fourthtime in his career. In 2005, he closed New York City’s rm to open inLas Vegas where a competitive restaurant scene was developing.Compared to the tight kitchens back in Manhattan, the space henow works with seems luxurious. Although he sometimes missesthe challenges of New York, a blend of familiar faces and similarcustomer base passing through the town makes Las Vegas feelmore like home.The fish available in Las Vegas is also just as fresh as anything he’dfind back home. Originally from Queens, he spent much of hischildhood fishing with his father on the beaches of Long Island. “Iwas brought up in a manner that instilled in me to have a mutualrelationship with the source of what was making me happy, in thiscase being a chef and cooking,” he says. This visceral connection tothe environment has guided him throughout his career. By the timeMoonen was first approached in 1995 by Seaweb, an ocean conservation group, he was already known for his role as a leading chef inthe Pure Food Campaign. Seaweb’s “Give the Swordfish a Break”campaign became one of the first environmental efforts to establish chefs as potential change makers. However, long before hissupport of the campaign, he was very much aware of the plight ofthe swordfish. It was during his time spent as executive chef at theWater Club where he witnessed firsthand the decline of the species.After working in French kitchens at highly esteemed restaurantssuch as Le Cote Basque and Le Cirque, Moonen started to trulydevelop his identity as a seafood chef at The Water Club. He wouldfrequent the famous Fulton Fish Market at its original location inLower Manhattan and over the years develop strong relationshipswith the fishmongers. Looking back on his visits to the market, herecalls it taking three men to pick up a 200-300 pound swordfish. Asthe years went by, Moonen found himself waiting for deliveries ofpups. After witnessing so many immature fish coming into themarketplace, he realized how important it was to diversify seafoodconsumption and the influence he had as a chef to foster that diversity.As the sustainable seafood chef continues to relay his message ofdiversity, there are a few projects we can look forward to in thecoming years. Along with opening more seafood restaurants, ChefMoonen plans on introducing some products into the marketplace,including his famous Moonen doggies originally created on TopChef Masters. He also wants to contribute to the creation of moreaquaculture and agriculture systems that can help areas of foodinsecurity. His latest obsession is the Integrated-Multi-Tropic Aquaculture model, which mimics a natural ecosystem by raising different species side by side in an effort to recycle waste. Over the yearsMoonen has seen many aquaculture systems, and to him the IMTAmodel is the closest we have to maintaining the integrity of ourwaters. A perfect symbiosis with nature may not unfold in our nearfuture, but Chef Rick Moonen believes we can never stop strivingfor it.
Hy SeasChoppedSea ClamsOpen the door to endless, new menu options along with someclassic, must-haves by adding Hy Seas Hand ShuckedChopped Sea Clams to your arsenal.Hy Seas frozen, all natural Chopped Sea Clams are handshucked from Surf Clams harvested domestically in the beautiful Nantucket Shoals by Atlantic Capes Fisheries. These pristinewaters are world famous for providing Clams with high quality.Atlantic Capes Surf Clams, a sustainable resource, are subjectto a management plan that insures we can enjoy them yearround and for future generations.Hy Seas Chopped Clams are perfect for any preparation. Theyare flavorful, fresh tasting with a tender texture. They’re also ahelp to you, the chef, as they’re simple to prepare. Handshucked and chopped, these Clams are fresh frozen to lock inthe Clam’s natural, full flavor and provided in convenient, fivepound units. Keep in mind, the value and profitability apremium bulk product like Hy Seas Chopped Clams providesyou. This delicious product offers a variety of menu optionsand has the quality taste to back it up.From classic soups and chowders along with traditional Clamsauces with pasta, these are just a few exciting options that areeasy for so many guests to love and have a home on everymenu. It’s also always nice to try something new. More andmore, people are looking for a delicious, first time experience,such as a Clam-topped pizza. Add some zing into your stuffedmushrooms with Clams, they’ll provide for a fantastic appetizer with that fresh, ocean flavor.With warm weather upon us, a Clam Salad will really hit thespot. This is a nice, extra healthy, light plate allowing you tomix greens, veggies and some tasty Surf Clams. A great dip isperhaps the most fun food guests enjoy. Apply these Clamsfor an exciting dip that stands out from the others and that iscost efficient. Another menu favorite are Clam Fritters. Frythem, serve them with a side sauce and your guests will alwaysenjoy this unique finger food.Hy Seas Hand Shucked Clams come from Atlantic CapesFisheries. With many years of industry experience, AtlanticCapes has direct production from their own fleet of fishingvessels where they harvest sustainable Surf Clams from thefertile waters of the local, mid Atlantic. They’re also leaders insustainability. Their harvest is managed by the New EnglandFisheries Management Council (NEFMC) and they participatein the public management of the nation’s fishery resources. Itis important to Atlantic Capes to keep our oceans safe, seafoodabundant and satisfy the many chefs and consumers with highquality, sustainable products.Having your expectations in mind, only the finest Clams passAtlantic Cape’s standards to make Hy Seas Chopped Clams, thedelicious, value added product it is. Atlantic Capes alsoprovides the deliciously briny, Cape May Salt Oysters availableat Samuels.Speak with your sales rep for more info on Hy Seas ChoppedClams and see our last page for a monthly special.
ChefsCornerAlaska SeafoodChef Davis DenickQuestions or Comments?Chef Davis will be happy to assist.800-580-5810 x6555davis@SamuelsandSonSeafood.comBlackCodWhen spring breaks, it marks the beginning of the fresh catch inAlaska. Starting with fresh Halibut & Sablefish and moving toSockeye, King and Coho Salmon. Warm weather brings a greatopportunity to expand the seafood offerings on your menu asyour customers start looking for lighter fare. Sablefish is availableyear round as a frozen product but has a delicate flake andbuttery finish that can’t be matched when served fresh. One ofmy favorite preparations is to cure and cold smoke it which helpsto highlight those buttery attributes and gives it a bacon-likequality that pairs extremely well with the fresh, sweet producethat is so prevalent in summer like corn, peas and tomatoes.To cure a 2-4# side of Sablefish, start with a cure mix of 1½C sea orkosher salt (sea salt is best as it contains trace amounts ofnaturally occurring nitrites that will help preserve color andtexture) and 1½C light brown sugar with 1bu chopped freshthyme, 3T garlic powder, 3T onion powder & 3T paprika. Lay outyour Sablefish in a hotel pan and cover generously with the curemix then turn and cover with cure again. Total curing time shouldbe about 4-6 hours as this delicate fish absorbs it quickly. It is notnecessary to weight the fish during cure it will speed up the cureand possibly gape the fillets if you do. The tail section may befolded underneath to keep curing even. Once the fish has purgedsome liquid and started to tighten up, it can be rinsed, dried andleft in the refrigerator for a few hours up to a day to form a pellicle.My smoking setup is quite simple, it can be done in any sizekitchen and can be multiplied to accommodate larger amounts offish. I start with an 8-12” deep full size steam table insert that isfilled about half way with ice. In one of the corners that will befurthest away from the fish fillets, I line a small bowl with foil thatthe (usually applewood, but sometimes cherry or hickory) chipswill burn it. Once the Sable fillets have dried, I place them on awire rack and set it into a perforated 2” hotel pan that fits snuglyinside the deep steam table insert. An old chafing dish lid thatlocks on top of the whole unit finishes the setup. The wire rack isvery important to buffer the fish from the heat that will be carriedthrough the perforated hotel pan. Put a handful of wood chips inthe bowl and light with a torch until flaming. Blow out the flameand cover the smoker with the fish as far away from the heat aspossible and close tightly with the lid. Chips will need to be relitabout every 35-45 minutes. Smoke for a few hours and thencover and refrigerate until fish tightens back up.These fillets can then be portioned and seared or baked for aplated presentation or roasted whole and flaked for a smokedsable salad at brunch. Obviously, this technique can be used formost any fish like the nice, big fat, ocean trolled King Salmonavailable from Alaska most of the year but prime in flavor andprice through the summer months. It’s hard to argue with thehealth benefits and flavor of the fresh Alaska catch.
S a m u e l s’ S u s t a i n a b l e S e r i e sSamuels Joins FishChoice.comHelping businesses source and sellsustainable seafood, FishChoice.commakes sustainability easy to learn aboutand support. Samuels is proud to haverecently joined this effort.This great website promotes responsiblefishing and buying with a detaileddatabase of sustainable fish and shellfish.The company was founded in 2008 byRichard Boot, a veteran of the sustainability movement and food industry.Richard built FishChoice from the groundup with the goal of providing everyonein the industry sustainability informationand working as a tool to help locatewhere sustainable seafood can be found.Today, the site gets over 4,000 visitors aweek with a desire to further the cause.How does FishChoice define sustainability? By partnering with many sustainability leaders such as NOAA, MSC, ASC,Monterey Bay Aquarium and more,they’ve created a comprehensive designto help businesses understand a topicthat is growing very popular but can stillbe confusing. The site also providesinformation and news that is sometimeslost in the media how far we’ve comewith responsible fishing practices! Theseimprovements are in part due to collaboration within the industry.Jessica Redmayne, Sourcing Manager forFishChoice, stresses the importance ofworking together with many organizations. “For sourcing standards andinformation to be accurate, you need avariety of voices and input.” Along withRichard, Jessica is joined by JustinBoevers, Director of Operations. All threeof them have many years as experts inthe sustainability effort and run theentire show at FishChoice. The showthey run is dedicated to protecting theseafood industry and environment.By visiting Samuels’ profile onFishChoice, you will learn a lot quickly.You’ll be able to view some of ourfamously sustainable choices such asAlaska Cod or Verlasso Salmon to someitems you may not know have amazingsustainable ratings such as our MSCCertified Chilean Sea Bass. You canbecome a pro, click after click, by learning the catch method, sustainabilityratings, country of origin and more.The site is easy to explore and there’s anincredible amount of information on alltypes of different seafood. For instance,go to the “Seafood Guide” tab and you’llbe able to view a very wide range of fishand shellfish profiles. We’re not justtalking about having the fish name andscientific name, these pages have a latestmarket report in addition to a fullsustainable analysis. You can even honein your skills as a chef or buyer withbuying tips and flavor profiles. Theinformation continues to flow withsustainable product updates and thestories behind the organizations thatFishChoice works with. It’s also a greatvenue to network with others in theindustry.While FishChoice is up and coming, theyare one of the originals to recognize howkey collaboration is and take action.“There’s a lot more focus on partnershipswithin the industry,” says Jessica. “I didn’trealize how quickly so many peoplewould get behind sustainability like theydid,” she adds. Samuels is proud to be apart of this interactive site and partnerwith a group having such likemindedgoals. Samuels had a chance to stop bythe FishChoice booth this year at TheSeafood Expo in Boston to catch up anddiscuss building the Samuels profile, staytuned to see what ‘s next.Visit please FishChoicefishchoice.comonlineatNational NOAA Tour Visits SamuelsOn Wednesday, April 9th, National Oceanicand Atmospheric Administration (NOAA)made a special trip to Samuels & SonSeafood as part of a national seafoodworkshop tour led by NOAA’s Sea Grantprogram.advances in the seafood industry andexchange industry experiences withSamuels Vice President of New ProductDevelopment and Marine Biologist,Joseph Lasprogata along with HACCPCoordinator, Keith McDyre.The field trip at Samuels was one of thetours biggest highlights as the groupconsisting of aquaculture experts, foodtechnologist, chefs and more touredSamuels to see a processing facility firsthand. They also had a chance to discussThis national workshop tour consists ofthree separate, three day tutorials to takeplace in Delaware, Louisiana and Oregonover the next year.Learn more by visiting seagrant.noaa.gov
May SpecialsSale Dates: May 1st - May 31st, 2014uperSLAICSPEWILD ALASKA BLACK CODODSkin on FilletsRich and Buttery FlavorlyonthM 13.95 lbStartersIn BetweenSidesAUNT CONNIE’SMEDITERRANEANSEAFOOD SALADShrimp, Scallops, Squid, Crabmixed with fresh Peppers, Parsley& Spanish Olive Oil. 5 lb Unit 39.99 eaWILD ALASKAKING SALMON FILLETSTSBeautiful Color, Firm Textureture 12.95 lbBUFFALO SHRIMPTail Off, Ready to Fry!8 lb Case 46.99 cs (Z)WILD ALASKASEA CUCUMBER2 lb UnitsGreat for FrittersG 19.95 ea (Z)TEMPURA BATTERED SHRIMP26 / 30 Count10 per Tray. 10 Trays per Case 79.99 cs (Z)RED KING CRAB LEGS20 / 24 Count. 20lb CaseMeaty and Flavorful 9.95 lb (Z)RUSSIAN OSETRA CAVIARCalifornia Caviar Company1 oz. Units 69.99 eaSMOKED VERLASSO SALMONPre Sliced, Skin Off 15.99 lbCANADIANLOBSTER TAILS14 / 16oz. 19.95 lb (Z)HIRAMASAFresh, Collar On Fillets, SushiGrade. High Fat, Lots of Flavor 13.95 lbLOBSTER CORALRaw Lobster Roe1 Pound Units 29.99 ea (Z)FishtailsPATAGONIAN PRAWNSWild Caught, Head On, 5 / 9 Count 9.50 lb (Z)WHITE BAITSpanish Chanquetes1 Kilo Units 12.95 ea (Z)STUFFED CRABS INNATURAL SHELL3oz. Size. 20 to a Case 19.95 cs (Z)SQUID INKDelicious for SaucesImported from Spain. 1 Pint Units 27.99 eaJUMBOSEA SCALLOP CHUNKSDry Scallops 7.99 lb (Z)JUMBO LUMP CRABMEATBlu Brand, Pasteurized 16.75 lbKey Alaska Seafood MSC Certified SustainableWNE emIt(Z) New Item Frozen ItemSPANISH BONITO TUNAIn Olive Oil, 1.5 lb Units 22.99 eaHUCKLEBERRIESSweet and Tart FlavorWild Picked in the Pacific NW5 lb Units 13.50 lb (Z)End“THE BEST”HY SEAS CHOPPED CLAMSFrom Hand Shucked Surf ClamsPerfect for Dips, Soups & Salads 1.99 lb (Z)CLASSIC FRENCH FRIES3 / 8 Cut30 lb Case 13.50 cs (Z)STEAMER BAGSEasy, Convenient to Use100 Count per PackW 9.99 eaNE emItEDAMAME KERNELSOut of the Pod, Ready to Cook!1 lb Units. 20 / Case 20.00 cs (Z)*Prices and Availability Subject to Change! Must be Current Samuels Customer for Special Pricing!East CoastToll Free 800-580-5810Learn More About Our MarineStewardship Council Certification 215-336-7810at SamuelsandSonSeafood.comMid WestToll Free 888-512-3636412-670-7356West CoastToll Free 855-500-7535702-882-9289
Samuels and Son SeafoodFish Tales MagazineMay 2014
Samuels and Son had the pleasure of meeting with sustainable seafood pioneer and Top Chef Star Rick Moonen at the Boston Seafood Expo 2014. Owner of two restaurants at The Shoppes at Mandalay Place in Las Vegas, rm seafood and RX Boiler Room, Chef Moonen briefly left his post to fulfill his new role as brand ambassa-dor of True North Salmon.
